Table 1. Effect of marination with traditional sauces on total plate count of the marinated pork under Sous Vide cooking during storage (0–8 wk)

Treatment	Total plate count (Log CFU/g)
	0 d	2 wk	4 wk	6 wk	8 wk	SEM
T1	2.19D	2.12bD	2.65bC	3.68aB	5.15aA	0.23
T2	2.01B	2.80aA	2.68bA	2.98bA	2.92bA	0.16
T3	2.27B	3.19aB	3.01aB	3.42abA	3.38bA	0.51
T4	1.84	1.88c	1.97c	1.85c	1.90b	0.09
T5	1.89B	1.95bcB	2.51bcB	3.23abA	2.74bA	0.21
T6	1.85B	3.04aA	3.25aA	3.30abA	3.15bA	0.15

Means within a column with different letters differ significantly p<0.05.
Means within a row with different letters differ significantly p<0.05.
T1, marinated with brine water (control); T2, marinated with Meju soy sauce; T3, marinated with Brewed soy sauce; T4, marinated with Fish soy sauce; T5, marinated with Ishiru fish sauce; T6, marinated with Anchovy fish sauce.